Middlebury register. (Middlebury, Vt.) 1886-1937, 1887-09-23
Che Pouseholo.
USING UP ODDS AND ENDS.

To use up the odds and ends is certain
ly worthy aim; it is duty also, when
we reflect that we are by our conduct of
our household giving effective object
lessons to the ignorant and impressible
girls who work under our direction.
Every writer upon household topics
has emphasized the point that crust of
bread or bit of cake should never be
thrown away. 1t needs still further
emphasis, but this should be accompanied
with caution. 1t is not economy to
add eggs, sugar, milk or flavoring to some
bread or cake crumbs and then throw the
whole away simply because the pudding
concocted was not success.
Frank Castlewood, the cousin of Henry
Esmond, wrote to his mother that his
wife "Clotilda is the cleverest woman..in
Brussels, understanding painting, music,
poetry, and perfect at cookery and pud
dens." The latter fact he learned while
boarding with her at her fathers, and he
added, "They have "A law suit for an inn
mense sum, but are now in poor way"
Clotilda's "puddens" were doubtless
ECONOMY dishes, but Frank Castlewood
never suspected it. The family of wise
woman will never be allowed to suspect
that the dainty dish which crowns the
meal in the children's eyes at least, has
more than one rdisOn d'etre. There is a
prejudice existing in the mind of the most
economical man apainct cupb 1isbas If
is absolutely necessary to proceed with
delicacy measure carefully, and do not
use more bread, because you have it and
can just as well as not, than the receipt
calls for.
Here is one rule which, if carefully
followed, might be claimed by Clotilda
herself, without loss of reputation Pour
over a teacupful of fine bread crumbs a
pint of milk heated to the boiling point;
let that stand for half an hour; beat four
eggs very light, mix with the milk and
bread, add sugar to the taste, lump of
butter the size of half an egg, teaspoon
full of lemon extract and little grated
lemon peel. Butter some small cups (by
the way, always save cups from which
the handles are broken for such uses).
put few currants or raisins into the
batter and then pour into the cups until
they are a little more than half full.
Bake in II moderate oven for half an hour.
Cake may be used in place of bread. If
part of loaf has become stale and dry,
steam it until it is soft enough so that it
can be cut into slices without crumbling:
spread them with currant Jelly, and then
pour over them custard. Bake for half
an hour. A plain sauce may be served
with both these buildings.
Slices or bits of cold meat should never
be wasted, as there are so many ways of
rendering them appetizing. If tired of
corned beef hash, try this way of prepar
ing some slices which are cut very thin:
Drain some vinegar from homemade
chopped or mixed pickle, heat it in
saucepan, then put the cold meat into it.
Serve hot. Cold tongue treated in this
way is nice also.
Cold roast beef may be used thus
Place "A layer of the slices in the bottom
of shallow pudding dish, put pepper
and salt and some very thin bits of onion
on each slice, add cold gravy or little
pieces of butter. then put in another lay
er of meat and so on until all is used !;
cover the top with a layer of mashed
potato. A teacupful of potato saved from
dinner may thus be utilized. If you have
more than enough for the top layer put
it in the bottom of the dish. Bake for
half an hour and see that the top is nice
ly Drowned
Another way to use cold roast beef is
10 cut it into fine shreds; make batter
of the whites of two eggs, two table
spoonfuls of water, lump of butter the
size of a butternut, and flour enough to
make it about as thick as for fritters !;
add the beef with little pepper and salt,
drop from the spoon into hot lard, and
fry until brown.-[ Emma B. Babcock
in Good Housekeeping.